OFT Camp Cooking

Here are a couple of tried and trusted breakfast recipes, nothing very complicated but yummy…breakfast really is the best meal of the day...

Egg McMervyn

This is a complete plagiarism of the Clowns version, but like everything else, it tastes better outside—a must on any camping trip we go on. I use the ubiquitous folding toaster, which works as well as anything and my trusty Coleman stove with a small or medium non-stick or cast-iron skillet.

A cast-iron skillet is the traditional choice, but the new generation of non-stick surfaces are quite durable and the pans are lighter than cast-iron, although cast-iron can be used on a wood fire and are virtually indestructible.

I try and use one pan for everything in a meal—for this breakfast dish (or great anytime!), I cook the hash browns first and keep them warm in aluminum foil, which is indispensible for camp cooking.

Egg McMervyn (2 serving)

2 English Muffins-split

2 Slices Ayrshire Back Bacon or any other good quality back bacon

2 Eggs

2 Slices Good quality cheddar or other firm cheese

Salt & Pepper

Butter or Margarine

Canola Oil (Spray oil works well and is quite useful for camp cooking)

· Fry the bacon in a little oil and keep warm in aluminum foil

· Toast or grill the muffins, butter, and keep warm in aluminum foil

· Crack the egg into the residual oil and fat from the bacon

· Cook to desired doneness

· Place cheese slice on egg and let melt until soft but not runny

· Season to taste

· Assemble the muffin with bacon on bottom half, followed by egg and cheese.

Egg McMervyn’s go very well with camp-made hash browns (recipe follows) or pancakes—I use Aunt Jemima’s complete mixes—they are (almost) as good as made from scratch, but much more convenient.

I don’t take the whole box—I portion out single cup measures of dry mix into zip-lock bags, which save space and weight.

The bag can be used as a mixer—just add a cup or so of cold water and squish it until the cups are more less gone and you’re ready to go—easy!

Camp Hash Browns

This is very easy to do—I par-boil potatoes at home, cool and dice into chunks, store in zip-lock bags, a serving size in each bag. I reuse the zip-lock bags, so I try to minimize the garbage at the campsite.

The onion and peppers can also be prepared ahead of time and stored in zip locks—I rinse the onion and dry them first as it cuts down on ‘onion-tears’when it’s time to cook them.

Camp Hash Browns (Serves 2)

1 medium/large Yukon Gold or other yellow-flesh potato, diced into chunks

1/2 cup sliced yellow onion

1/2 cup diced bell peppers—yellow and red work well

½ diced jalapeno pepper

Pinch or to taste steak seasoning or a blend of garlic powder, salt, fresh ground black pepper, and paprika.

Canola oil

· Heat oil in pan.

· Add diced potato and cook at a medium heat until a crust starts to form—toss to brown evenly.

· Add remaining vegetables—continue to cook until lightly browned and starting to caramelize.

· Season and serve!